BLACKBERRY CINNAMON ROLLS WITH LEMON GLAZE

To eat cinnamon rolls you don't need a plate, knife or a spoon. Use your hands to divide the rolls and eat up. It is a perfect cake to take outdoor. The amazing scent of cinnamon and cardamom spreads all over the house and is instantly cosy. It is worth making a double portion of the dough. The ready-made cinnamon rolls can be frozen into pieces, and a portion removed in case of a sudden desire for"something sweet".

Ingredients:

• 200 ml plant milk
• 25 g fresh yeast (12 g dry yeast)
• 1 tsp of sugar

• 450 g flour
• 1 tsp of cardamom
• 4 tbsp of erythritol

• 4 tbsp of blackberry jam
• 2 tbsp peanuts
• 2 tsp of cinnamon

lemon glaze:

• 5 tbsp of powdered sugar
• 1 i 1/2 tbsp lemon juice

Instructions:

1. Mix milk, yeast and 1 tsp of sugar. Set aside.
2. Put to the bowl: flour, cardamom, erythritol and milk mixture.
3. Knead a dough (if it is too dry, add some milk).
4. Set aside for one hour.
5. Finely chop the peanuts.
6. Roll the dough thoroughly but not too thin.
7. Spread the dough with jam.
8. Sprinkle one tsp of cinnamon and one tbsp peanuts.
9. Roll up the dough and divide into pieces (3-4 cm).
10. Put pieces to the baking tray.
11. Sprinkle one tsp of cinnamon and one tbsp peanuts on top.
12. Cover with a cloth for 30 minutes.
13. Bake in the oven at 180 degrees C for about 20-30 minutes (until golden brown).
14. In meantime prepare a lemon glaze. Mix powdered sugar with lemon juice.
15. Let the cake cool down.
16. Pour the lemon glaze over the top.